Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste.

This study reports the effect of processing, fermentation, and aging treatment on the content and profile of 43 phenolic compounds in soybean seeds, soy curd (tofu), and soy paste (ChungGukJang, CGJ). Mean content of phenolic compounds was ranked as soybean seed=CGJ aged for 3days (CGJ-3D)=CGJ aged for 6days (CGJ-6D)>tofu (P<0.0001).

Screening 64 cultivars Catharanthus roseus for the production of vindoline, catharanthine, and serpentine.

The leaves of Catharanthus roseus (L.) G. Don.

Association analysis of the amino acid contents in rice.

The main objective of the present study was to identify simple sequence repeat (SSR) markers associated with the amino acid content of rice (Oryza sativa L.). SSR markers were selected by prescreening for the relationship to amino acid content.

Phenolic compound concentration and antioxidant activities of edible and medicinal mushrooms from Korea.

A study was conducted to determine the content of phenolic compounds and the antioxidative activity of five edible and five medicinal mushrooms commonly cultivated in Korea. Phenolic compounds were analyzed using high performance liquid chromatography, and antioxidant activity was evaluated by 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and superoxide dismutase activity. A total of 28 phenolic compounds were detected in the mushrooms studied.

Analysis of isoflavones and phenolic compounds in Korean soybean [Glycine max (L.) Merrill] seeds of different seed weights.

The seeds of 322 Korean soybean varieties were collected from six different cultivated sites in Korea and classified into three groups based on the 100-seed weight as small, medium, and large. Seeds were analyzed for their concentrations of isoflavones and phenolic compounds. The total average isoflavones in soybean cultivated at Iksan (2.

Comparison of isoflavone concentrations in soybean (Glycine max (L.) Merrill) sprouts grown under two different light conditions.

We determined and compared the composition and content of isoflavones in the cotyledon, hypocotyl, and root of 17 soybean sprout varieties grown under dark and light conditions. The total average isoflavone concentrations in 17 soybean sprout varieties were 2167 microg g(-1) (green sprout) and 2538 microg g(-1) (yellow sprout) in cotyledons, 1169 microg g(-1) (green sprout) and 1132 microg g(-1) (yellow sprout) in hypocotyls, and 2399 microg g(-1) (green sprout) and 2852 microg g(-1) (yellow sprout) in roots. There were no significant differences in total isoflavone concentrations between the green and yellow sprouts.

Variation in isoflavone of soybean cultivars with location and storage duration.

Fifteen soybean [Glycine max (L.) Merrill] cultivars were grown in Seoul, Suwon, and Kyongsan, Korea, in 1998, 1999, and 2000, and their isoflavone contents were assessed. After harvest, the beans were stored for 3 years at room temperature.